Jammy Deviled Egg With Pickled Red Fresno Relish

steps

1. Mix tamari, sugar, and sherry vinegar with 1 cup plus 2 tablespoons of water. Set aside.
2. Fill a pot with water and add white vinegar; bring to a boil. With a slotted spoon, gently lower eggs into boiling water and reduce heat to a simmer. Cook for 6 1⁄2 minutes.
3. Remove eggs from water and submerge in an ice water bath. Once cooled, peel eggs.
4. In a deep container with a lid, submerge eggs in tamari marinade, ensuring they are completely covered. Marinate for 4 to 24 hours in the refrigerator.
5. Remove eggs from marinade and rest on a towel. Slice each egg in half horizontally. Liberally cover face of each egg with furikake. Top each with approximately 1 tablespoon of strained relish.

for the pickled red fresno relish

1. In a small saucepan, combine rice vinegar, sugar, and salt with 6 tablespoons plus 2 teaspoons of water. Heat gently, stirring until sugar and salt dissolve. Let cool slightly.
2. Place chopped peppers in a jar or bowl and pour brine over them. Make sure peppers are fully submerged. Allow to sit at room temperature for 30 minutes to  1 hour, or refrigerate for a few hours for more flavor.